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French Food and Wine
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 04/11/2007, 12:27
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Marton
 
Joined on 03/09/2007
Posts 207
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Re: RECIPE'S - STARTER / MAIN / DESSERT
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 Geordie girl wrote: | |
Hi 47
I am going to try your chicken/dijon/orange sauce recipe today followed by the choc chip cookie recipe to follow.
Will let you know how it went
Gaurdian i will use your artichoke starter.
Must say i've never cooked so much since coming to france, and really enjoy trying out all the different recipes.
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Good news G.G. Hope you like them! Another STARTER, the easiest quickest ever:
Ingredients - 1 whole cucumber, pack of smoked salmon slithers, tub of cream cheese with chives.
Method - 1... Peel the whole cucumber, and half it down the full length, now scoop out the seeds carefully (to make a well), cut into 2inch pieces. 2...... Fill "the well" with the cream cheese and chives. 3.....Top with slithers of the smoke salmon.
Serve on a plate with a bit of nice crispy lettuce.
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05/11/2007, 12:23
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sueyh
Joined on 06/10/2004
62
Posts 222
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Re: RECIPE'S - STARTER / MAIN / DESSERT
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Hi everyone, this is a recipe my mum used to make (as you can tell from the regulo mentioned in the method!!) for MAIN COURSE. I have made it a few times and would suggest that you make a little bit more sauce. This is the original recipe:
Chicken Normandy
4 Portions of chicken fillet
1 large onion
2 oz butter
6 oz mushrooms
1 chicken stock cube
6 fl oz apple juice
2 level tablespoon flour
pepper and salt to season
4 oz double cream
1 des sp. Fresh parsley
METHOD
Cut chicken into serving portions, trim and wipe mushrooms and chop onions. Make stock using, 4 fl oz hot water with ½ stock cube, and 6 fl. Oz apple juice. Melt butter in pan, when hot put in chicken coated with some flour and fry until golden brown. Drain and put chicken in casserole. Fry chopped onion in butter, add mushrooms and sauté these. Add flour and cook for a minute. Add stock mixture, mix in gradually, bring to boil pour over chicken.
Cook for 1 hour on regulo 4. When cooked add double cream.
To reheat cook on regulo 2 covered with tin foil.
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06/11/2007, 13:14
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sueyh
Joined on 06/10/2004
62
Posts 222
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![Wink [;-)]](/cs/images/emotions/wink.gif)
Re: RECIPE'S - STARTER / MAIN / DESSERT
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DESSERT
FRESH FRUIT BRULEE - Made with Crème Fraiche - Sainsburys recipe!!
8 oz punnet strawberries washed and sliced
4oz white grapes (seedless) washed and halved
1 fresh peach, washed and sliced
8 – 10 ratafia biscuits (we used ameretto biscuits)
2 x 200 ml (7 fl oz) tub crème fraiche
4 – 6 oz light brown soft sugar
fresh mint to decorate
Chilling time 1 hour minimum
1. Arrange the strawberries, grapes and peach in the base of an approximately 900 ml (1 ½ pint souffle dish or 4 individual ramekin dishes)
2. Place the ratafia biscuits on top.
3. Spoon over the crème fraiche to completely seal in the fruit and chill for at least 1 hour.
4. Sprinkle over the sugar and smooth the top, place under a preheated hot grill for 1-2 minutes until sugar has caramelised.
5. Decorate with fresh mint and serve.
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06/11/2007, 13:32
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Marton
Joined on 03/09/2007
Posts 207
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Re: RECIPE'S - STARTER / MAIN / DESSERT
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Mmm..sounds nice Suey, good stuff! Thanks and keep them coming.......come on everyone lets see some more recipe's.
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06/11/2007, 20:25
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Marton
Joined on 03/09/2007
Posts 207
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Re: RECIPE'S - STARTER / MAIN / DESSERT
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Been asked for another easy Starter :
Quick N Easy Brie Nut Crunch
12 slices french bread - 9ozs sliced Brie - 6 teaspns. cranberry sauce - roasted chopped hazelnuts
1. Put the chopped hazelnuts into a dry frying pan and keep tossing till you see them brown.
2. Put slices bread onto a baking tray and place under preheated grill. Toast lightly on ONE side.
3. Put Brie on untoasted side and put under the hot grill until the Brie starts to melt.
4. Spread each toast with 1/2 teaspoon cranberry sauce and sprinkle with 1/2 teaspoon hazelnuts.
Serve immediately with bits of crispy lettuce.
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07/11/2007, 8:12
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sueyh
Joined on 06/10/2004
62
Posts 222
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Re: RECIPE'S - STARTER / MAIN / DESSERT
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Can you buy cranberry sauce here in France? I have got to admit that it is my OH who does most of the cooking in our house. He loves cooking and finds it very relaxing.
Suey
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07/11/2007, 10:05
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Marton
Joined on 03/09/2007
Posts 207
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Re: RECIPE'S - STARTER / MAIN / DESSERT
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I've seen it on some English sections of Leclerc or Intermarche, particularly nearing Christmas, which is when we stock up! Family bring us a jar of 2 as well (keeps well).
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10/11/2007, 14:40
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sueyh
Joined on 06/10/2004
62
Posts 222
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![Smile [:)]](/cs/images/emotions/smile.gif)
Re: RECIPE'S - STARTER / MAIN / DESSERT
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Very, very easy dessert:
Apple, Raisin and Nut Pudding
2lb Diced Apples
8oz Demerara Sugar
4oz Plain Flour
2tsp Vanilla Essence
4oz Raisins
4oz Broken Walnuts
2tbs Melted Butter
1 Egg
Mix all together, place into a large greased flan dish.
Bake at 170 Gas Mark 3 for 50 minutes approximately. Until firm and golden brown on top.
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10/11/2007, 14:56
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Marton
Joined on 03/09/2007
Posts 207
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Re: RECIPE'S - STARTER / MAIN / DESSERT
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Yet another EASY DESSERT
PINEAPPLE WITH CHILLI PEPPER (yes...it works!)
1 whole Pineapple - 2 ozs butter - 2 ozs brown sugar - 1 red chilli pepper (chopped very very small)
NB - This is best prepared 4 to 5 hours before you need to eat it.
1. Peel and chop pineapple into chunk size pieces.
2. Melt butter in a small pan and add sugar, heat until sugar is melted.
3. Add the chopped chilli pepper to the syrup mix and stir.
4. Now pour it all over the pineapple, give it a good stir around and leave in fridge till you want it.
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France Forum » French Culture » French Food and... » Re: RECIPES - STARTER / MAIN / DESSERT
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